Winter means baking with two of my favorite ingredients - cinnamon and citrus. I started this recipe planning to fill the cinnamon shortbread squares with orange curd. That led to a gooey mess that was less "sandwich cookie" and more "cookie dunked in syrup". So, I improvised, whipped some cream, and stirred it into the curd. The resulting filling was thick enough to maintain structural integrity, and tasted like a creamsicle. Make sure you leave time to chill these for an hour or so before serving, as it further thickens the cream.

(6) Cut into bite-sized squares or other shape and place on parchment-paper lined baking sheets

(7) Bake each sheet of cookies for 7 minutes, or just until edges begin to brown

(8) Cool on a wire rack

(9) Meanwhile, stir eggs, 0.75 c sugar, and orange juice together

(10) Heat in a saucepan over medium-low heat, stirring constantly

(11) When mixture begins to thicken so that the spoon leaves a trail that is quickly filled in (about 170 degrees, see picture at step 10), remove from heat and whisk in orange zest and remaining butter

(12) Strain through a fine mesh strainer and allow to cool

(13) Whip cream and 2 tbsp sugar until it thickens and sticks to the whisk

(14) Stir cooled orange curd into whipped cream

(15) Place a dollop of orange cream on half of the cookies

(16) Place another cookie on top of the cream dollops to form a sandwich